The exclusive Italian nonstick from Ballarini the pros swear by. Shop now »
🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Heavenly Oatmeal-Molasses Rolls

E758a4de c2c0 4045 868d 261ebeb00d7d  2014 1030 molasses rolls 008

I have a question about the recipe "Heavenly Oatmeal-Molasses Rolls" from monkeymom. Is this supposed to be a dense bread? I mixed the dough in the morning and let it sit outside to proof. 12 hours later, I baked it and it's pretty dense rolls. I'd like to make it again if I screwed up somewhere.

asked by 2Ys about 1 year ago
9 answers 503 views
E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 1 year ago

They shouldn't be that dense. They're puffy and kind of have the texture of those soft bread rolls that you got in the school cafeteria (only they taste much much better). Maybe your yeast wasn't active?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
2Ys
added about 1 year ago

Not a yeast issue. I had a beautiful bloom before I incorporated the yeast. So that leaves the refrigeration...which doesn't really make sense to me since the dough was rising for a good 12 hours.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 1 year ago

Sounds like the rolls may have been overproofed. ;o)

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 1 year ago

I have made these several times and they are not dense - I have never let them rise that long so I think AJ may be correct about over proofing, if you need to leave them for 12 hours I think try proofing in the fridge instead of out to slow it down. They are amazing rolls, I have to be careful not to eat every single one of them when I make them!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
2Ys
added about 1 year ago

Ok, I'll have to make these again. What's a good number of hours for proofing? I didn't know you can overproof.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 1 year ago

I've left it over night in the refrigerator. If I weren't refrigerating them, I'd probably proof them for about two hours at room temperature.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
2Ys
added about 1 year ago

My second batch was better but still not as light as a soft bread should be. I mixed the dough and put it in the fridge overnight, then took it out and shaped it and let it proof at room temperature for 2 hours before baking. It still looked and felt dense. Although it was lighter than the first batch.

Yeast was good. I ran out of butter, so I used coconut oil (1:1 substitution). I even reduced the oatmeal because I thought that was contributing to the heaviness.

E4b7660b f3f6 4873 bd6d 2130a16403fb  img 1088
drbabs

Barbara is a trusted source on General Cooking.

added about 1 year ago

And you used either AP or bread flour? I'm sorry; I'm at a loss. Maybe one of the bread experts or monkey mom herself will jump in.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
2Ys
added about 1 year ago

Yes, I've only used AP flour for this recipe.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.